We’ve posted before about how a frittata is our go-to dish for getting vegetables out of the refrigerator. In the late summer we have a second play out of that same playbook to use up vegetables that, quite frankly, aren’t our favorites.

Continuing with my series “Husband Alone with the CSA“, this recipe was critical to using up the ingredients that the CSA gave me. I don’t like eggplant. I don’t like okra. I don’t like their taste. I really don’t like their texture. There. I said it.

Luckily, Lindsay and I have made this recipe before, and not only do I love curry, and not only does it reheat well (important because I was cooking . . . → Read More: How to Make Eggplant and Okra Curry

This recipe doesn’t look like much, but it’s delicious. In my opinion it’s the best use of eggplant that we’ve discovered so far.

Back in my supermarket days, eggplant was not an ingredient that I would ever purchase. When every form of produce is available at all times, it’s easy to ignore those that you enjoy less or are less familiar with. Because eggplant is in season in the summer, there is so . . . → Read More: How to Make “Umami” Eggplant

I’m always drawn to eggplant in the summer. I think it’s the purple. It’s a color we don’t see very often at the market, but it’s so pretty. Erik doesn’t really like eggplant, though, so I have to find good recipes to make him tolerate it. This is a winner, as far as I’m concerned, and somewhere above tolerable, but below enjoyable, in Erik’s opinion. I think the combination of cooked tomatoes, smushy eggplant, . . . → Read More: How to Braise Stuffed Eggplant